Not exact matches
For our
white bread test, we
toasted three back - to - back rounds of Wonder bread
slices to see how consistent the
toast was from model to model and batch to batch.
Top with melted chocolate, drizzle on
white chocolate (and
toasted almonds) and you have a
slice worthy of raves.
Place 1
slice white cheddar on each
toasted baguette
slice and top with roasted grapes and rosemary.
It appears the restaurant chain uses egg bread in the pudding, but Texas
Toast thick -
sliced white bread may be easier to find, and it works just as well.
FOR LAMB MEATBALLS (KEFTA) 2
slices firm
white sandwich bread, torn into small pieces 1 small onion, finely chopped (about 1 cup) 1/4 cup loosely packed fresh parsley leaves 1/4 cup loosely packed fresh cilantro leaves (omitted, I just increased the parsley) 1 pound ground lamb 1 teaspoon salt 1/2 teaspoon ground allspice 1/2 teaspoon cayenne 1/4 teaspoon cinnamon 1/4 teaspoon black pepper 1/3 cup pine nuts,
toasted and finely chopped (omitted because I forgot to buy them!)
Find the thick -
sliced Texas
toast bread in your bakery, or use any
white bread that's
sliced around 3 / 4 - inch thick.
1/4 cup / 1.5 oz / 45 g sesame seeds (
white / black mix) 3 tablespoons
toasted almond
slices / slivers, chopped 1/4 cup / 4 tablespoons minced green onions
1 bunch lacinto kale also called dinosaur kale (or other leafy green) 1 pound brussels sprouts, trimmed 1 cup cooked flageolet beans (or other
white bean) 1/2 orange, peeled and cut into small
slices / sections 3 - 5 radishes,
sliced paper thin 1/3 cup Medjool dates, pitted and quartered 1/3 cup dried apricots,
sliced 3 tablespoons pistachios,
toasted and chopped (reserve a few for garnish) 1 - 3 English cucumbers, for serving, optional
Put patty on butter grilled or
toasted bun and top burger with sauteed yellow onions and sauteed thin
sliced jalapenos or habaneros, pepper jack cheese or a
white cheddar works well and HLPP Hatchanero.
Cellophane Noodle Salad ---------------- 8 dried shiitake mushrooms 1 lemongrass stalk 1 green jalapeno chili 1/4 lb ground pork 1/2 tsp salt 1/8 tsp freshly ground
white pepper 3 oz cellophane noodles, soaked in warm water for 30 minutes 3 tbsp fresh lime juice 2 tbsp fish sauce 1 tsp sugar 1 tbsp water 3 tbsp canola oil 1 cup peeled, seeded and julienned cucumber 1/2 cup seeded and julienned red bell pepper 3 shallots, thinly
sliced 8 red - leaf lettuce leaves 2 tbsp minced unsalted peanuts,
toasted 1 tbsp shredded fresh mint 1 tbsp shredded fresh cilantro
2 tbsp mayo + 1 tsp Creole mustard + 1 tsp chopped dill + 1/2 tsp chopped thyme + 1/4 tsp celery seeds + kosher salt and freshly ground black pepper, to taste + 2
slices white bread,
toasted + 3 oz smoked city ham + 1/4 c baby arugula leaves + 2
slices canned jellied cranberry sauce + 2
slices aged cheddar
2 T.
white wine vinegar (make sure your vinegar is gluten free if you are gluten - sensitive) 1/4 c. olive oil Salt and black pepper to taste 3/4 c.
white vinegar 3 T. sugar A few each: peppercorns, coriander seeds, cloves (optional) 1 small red onion, halved and thinly
sliced 2 T. chopped fresh mint 1/2 c. walnuts,
toasted (optional)
1) Peel the grapefruit, and remove as much of the
white pith from both the flesh and the peel 2) Using the peel of one grapefruit,
slice into strips as thin as you possibly can 3) Roughly chop up the grapefruit flesh into small pieces and put the pieces in a bowl 4) Pour sugar over the chopped up grapefruit and mix sugar with the fruit 5) Allow grapefruit - sugar mixture to rest for about 30 minutes 6) After 30 minutes, pour the grapefruit - sugar mixture into a large pot, add in the
sliced peel, and squeeze in the lemon juice 7) Heat over low fire, stirring every few minutes for around one hour to ensure it does not stick to the bottom of the pot 8) Once marmalade reaches the desired consistency, remove from fire and pour straight away into sterilized jars, capping them immediately 9) Allow the grapefruit marmalade to cool before serving with
toast or crackers
Wok - Seared Sesame Garlic Green Beans adapted from Bon Apetit Ingredients: 1 1/2 pounds green beans, trimmed 1 1/2 tablespoons oriental sesame oil 3 tablespoons soy sauce 1 1/2 tablespoons rice vinegar 2 - 3 garlic cloves, thinly
sliced 1 tablespoons (packed) golden brown sugar — I left this out 2 tablespoons black or
white sesame seeds,
toasted Optional: red chili flakes or chili paste Directions:
ingredients TURKEY CHILI WITH KALE 2 tablespoons olive oil 1 pound ground turkey (50 % dark meat, 50 %
white meat) 1 yellow onion (peeled, medium dice) 1 red bell pepper (top removed, seeded, medium dice) 2 tablespoons chili powder 2 teaspoons chipotle powder 2 teaspoons cumin 1 tablespoon fresh thyme (finely chopped) 1 (28 - ounce) can crushed tomatoes 1 (15.5 - ounce) can kidney beans (drained, rinsed) 1 (15.5 - ounce) can black beans (drained, rinsed) 2 cups water 2 cups Lacinato kale (ribs removed, thinly
sliced) Kosher salt and freshly ground black pepper (to taste) TOPPINGS: 1 cup sour cream (to serve, optional) cheddar cheese (shredded, to serve, optional) jalapenos (
sliced, to serve, optional) scallions (
sliced, to serve, optional) cilantro (leaves only, optional) tortilla chips (to serve, optional) rolls (
toasted, to serve, optional)
1 teaspoon pine nuts 1 teaspoon sunflower seeds 1/2 cup / 2 oz / 60 g black sesame seeds 1 1/2 tablespoons natural cane sugar 1 1/2 tablespoons shoyu, tamari, or soy sauce 1 1/2 teaspoons mirin Scant 1 tablespoon
toasted sesame oil 2 tablespoons brown rice vinegar 1/8 teaspoon cayenne pepper Fine - grain sea salt 12 ounces / 340 g soba noodles 12 ounces / 340 g extra-firm tofu Extra-virgin olive oil 1 bunch green onions,
white and light green parts, thinly
sliced
1 cup frozen edamame 1/2 cup organicgirl
white cheddar dressing 1 tablespoon chopped tarragon 1 tablespoon minced chives 1 tablespoon minced parsley 1 package true hearts butter lettuce 1/2 cup walnuts,
toasted and chopped 1/2 avocado, pitted and thinly
sliced Additional tarragon, chives and / or parsley, if desired
Mashed avocado and
white beans make for a fiber - rich and creamy topping, the perfect partner for a crispy
slice of
toast.
ingredients HONEY MUSTARD MAYONNAISE: 2 egg yolks 2 tablespoons warm water 2 teaspoons lemon juice 1 tablespoon distilled
white vinegar 1 teaspoon Kosher salt 1/2 teaspoon Dijon mustard 1 and 1/2 cups vegetable oil 1 tablespoon yellow mustard 2 tablespoons honey SMOKED TURKEY CROISSANT: 6 croissants (split in half, lightly
toasted) 1 pound smoked turkey (thinly
sliced) 6
slices Swiss cheese 6 leaves bibb lettuce 1 cucumber (thinly
sliced) 1 beefsteak tomato (cored, thinly
sliced)
First, we shared a
White Bean Hummus & Tabbouleh platter, with
toasted pita bread and fresh cucumber
slices.
Ingredients: 1 tablespoon olive oil 2 cups butternut squash, peeled and cut into small dices 1 young leek, thinly
sliced (
white and light green parts only)(or sub with a scallion) 1 clove garlic, minced 1/2 cup water 1/2 teaspoon
toasted sesame oil 2 teaspoons fish sauce 2/3 cup coconut milk salt and freshly ground black pepper 1/4 cup pancetta, diced and cooked until crispy (optional, for garnish) grated Parmesano - Reggiano (optional, for garnish)
Poached eggs, tahini and pan-fried avocado 2 tbsp
white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick
slices4 thick
slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp
toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.
-- tossed with
white and whole grain linguine — combined with whole grain linguine and veggie noodles — as a pizza base — baked with chicken or as a topping for chicken or fish — spread on
toasted baguette
slices and shredded Parmesan for a tasty spin on bruschetta
Sticky Vietnamese pork meatballs with rice noodles and pickled vegetables For the meatballs 3 garlic cloves, crushedLarge thumb - size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free - range pork mince2 tbsp finely chopped fresh coriander 1/2 -1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil for frying For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely
sliced Poached eggs, tahini and pan-fried avocado 2 tbsp
white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick
slices4 thick
slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp
toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.
2 tbsp
white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick
slices4 thick
slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp
toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.
1 1/4 cups wild Rice, uncooked 2 1/2 cups stock, vegetable or poultry, or water 1/2 cup dried cranberries 1/3 cup dried apricots 2 tablespoons
white wine vinegar, plus more to taste 6 scallions, green and
white parts, thinly
sliced, about 3/4 cup loosely packed 2 large garlic cloves, slivered 2 tablespoons olive oil 1/2 cup pecans,
toasted and roughly chopped Salt, to taste
can of organic whole peeled tomatoes, with liquid * 1/4 cup Vermouth or dry
white wine * 1
slice favorite gluten - free or regular whole grain bread,
toasted - optional * 1.5 oz.
Prepare this herby
white bean mixture at home and pack it to go along with a few
slices of
toasted baguette for lunchtime preparation.
2 teaspoons sunflower oil 1/2 teaspoon
toasted sesame oil 1 tablespoon plus 2 teaspoons runny honey fine grain sea salt, to taste one small bunch of cilantro (leaves and stems), chopped 1/2 cup peanuts,
toasted 1 bunch of scallions, shredded 2 cups finely shredded cabbage 1/2 cup mung bean sprouts 1/2 cup broccoli or pea sprouts 3 large stalks celery, thinly
sliced on diagonal 2 tablespoons shoyu or soy sauce 1 tablespoon (brown) rice vinegar
toasted sesame seeds, black or
white
Cake Over Steak • Pumpkin Ginger Cookies with a Vanilla Glaze B. Britnell • Pumpkin & Goat Cheese Macaroni A Couple Cooks • Pumpkin Spice Almond Butter I Am a Food Blog • Roasted Pumpkin and Pork Stuffed Shells Well and Full • Harissa - Spiced Pumpkin Gnocchi Loves Food, Loves to Eat • Pumpkin Pork Burrito Bowls Girl Versus Dough • Pumpkin Challah Snixy Kitchen • Black Sesame Pumpkin Mochi Cake Hungry Girl por Vida • Pumpkin Chocolate Crumb Cake Donuts, Dresses and Dirt • Pumpkin Spice Latte Truffles Two Red Bowls • Pumpkin & Caramelized Onion Galette The Frosted Vegan • Dark Chocolate Pumpkin Gingersnaps Warm Vanilla Sugar • Dulce de Leche Pumpkin Ice Cream + Affogato An Edible Mosaic • Pumpkin Spice Latte Snack Cake with Brown Butter Buttercream Kitchen Konfidence • Yeasted Pumpkin Waffles with Candied Ginger Chocolate + Marrow • Pumpkin Scones with Cinnamon Butter Swirl The Pig & Quill • Pumpkin Pie Milkshakes with Pumpkin Spice Caramel + Coconut Cream Salt & Wind • Apple Cinnamon Pumpkin Muffins with Pepita Streusel With Food + Love • Creamy Pumpkin Polenta with Balsamic Roasted Beets A Cookie Named Desire • Pumpkin Crepes with Cinnamon Ginger Cheesecake Nommable • Pumpkin Moon Pies Feed Me Phoebe • Thai Pumpkin Curry with Shrimp and Bok Choy The Yellow Table • Coconut - Curry Pumpkin Soup Ginger &
Toasted Sesame • Pumpkin Ricotta Gnudi The Crepes of Wrath • Pumpkin Pie Cake The Swirling Spoon • Pumpkin Hand Pies Erin Made This • Pumpkin Rye Waffles with Coconut Caramel Beard and Bonnet • Pumpkin Spice Pizzelle Ice Cream Sandwiches My Name is Yeh • Pumpkin
Slice and Bake Cookies Earthy Feast • Pumpkin - Stuffed Turnip - Ravioli with Pepita Pesto Broma Bakery • Pumpkin Pie
White Chocolate Brownies Floating Kitchen • Pumpkin Beertail with Tequila and Spiced Rum The Sugar Hit • Pumpkin Everything Bagels The Bojon Gourmet • Pumpkin Flatbread with Gruyére and Crispy Sage (gluten - free) Sprinkled with Jules • Pumpkin Spice French Macarons Feast + West • Dark Chocolate Pumpkin Seed Toffee Bark Jojotastic • Pumpkin Cinnamon Rimming Sugar Fix Feast Flair • Pumpkin Spice Japanese Cheesecake Appeasing a Food Geek • Pumpkin Ale Cake Tending the Table • Roasted Pumpkin with Tamarind and Coriander Chutney Long Distance Baking • Pumpkin Pie Ice Cream + Pumpkin Pancakes My Blue &
White Kitchen • Roasted Pumpkin Risotto with Crispy Prosciutto Fork Vs. Spoon • Pumpkin Buttermilk Pudding Alyssa & Carla • Pumpkin Tea Bread (in a Coffee Can!)
Cake Over Steak • Pumpkin Ginger Cookies with a Vanilla Glaze B. Britnell • Pumpkin & Goat Cheese Macaroni A Couple Cooks • Pumpkin Spice Almond Butter I Am a Food Blog • Roasted Pumpkin and Pork Stuffed Shells Well and Full • Harissa - Spiced Pumpkin Gnocchi Loves Food, Loves to Eat • Pumpkin Pork Burrito Bowls Girl Versus Dough • Pumpkin Challah Snixy Kitchen • Black Sesame Pumpkin Mochi Cake Hungry Girl por Vida • Pumpkin Chocolate Crumb Cake Donuts, Dresses and Dirt • Pumpkin Spice Latte Truffles Two Red Bowls • Pumpkin & Caramelized Onion Galette The Frosted Vegan • Dark Chocolate Pumpkin Gingersnaps Warm Vanilla Sugar • Dulce de Leche Pumpkin Ice Cream + Affogato An Edible Mosaic • Pumpkin Spice Latte Snack Cake with Brown Butter Buttercream Kitchen Konfidence • Yeasted Pumpkin Waffles with Candied Ginger Chocolate + Marrow • Pumpkin Scones with Cinnamon Butter Swirl The Pig & Quill • Pumpkin Pie Milkshakes with Pumpkin Spice Caramel + Coconut Cream Salt & Wind • Apple Cinnamon Pumpkin Muffins with Pepita Streusel With Food + Love • Creamy Pumpkin Polenta with Balsamic Roasted Beets A Cookie Named Desire • Pumpkin Crepes with Cinnamon Ginger Cheesecake Nommable • Pumpkin Moon Pies Feed Me Phoebe • Thai Pumpkin Curry with Shrimp and Bok Choy The Yellow Table • Coconut - Curry Pumpkin Soup Ginger &
Toasted Sesame • Pumpkin Ricotta Gnudi The Crepes of Wrath • Pumpkin Pie Cake The Swirling Spoon • Pumpkin Hand Pies Erin Made This • Pumpkin Rye Waffles with Coconut Caramel Beard and Bonnet • Pumpkin Spice Pizzelle Ice Cream Sandwiches My Name is Yeh • Pumpkin
Slice and Bake Cookies Earthy Feast • Pumpkin - Stuffed Turnip - Ravioli with Pepita Pesto Broma Bakery • Pumpkin Pie
White Chocolate Brownies Floating Kitchen • Pumpkin Beertail with Tequila and Spiced Rum The Sugar Hit • Pumpkin Everything Bagels The Bojon Gourmet • Pumpkin Flatbread with Gruyére and Crispy Sage (gluten - free) Sprinkled with Jules • Pumpkin Spice French Macarons Feast + West • Dark Chocolate Pumpkin Seed Toffee Bark Jojotastic • Pumpkin Cinnamon Rimming Sugar Fix Feast Flair • Japanese Pumpkin Spice Cheesecake Appeasing a Food Geek • Pumpkin Ale Cake Tending the Table • Roasted Pumpkin with Tamarind and Coriander Chutney Long Distance Baking • Pumpkin Pie Ice Cream + Pumpkin Pancakes My Blue &
White Kitchen • Roasted Pumpkin Risotto with Crispy Prosciutto Fork Vs. Spoon • Pumpkin Buttermilk Pudding Alyssa & Carla • Pumpkin Tea Bread (in a Coffee Can!)
To make the the mojo picon sauce add a 1/2 inch thick
slice of baguette bread and 2 cloves of garlic to a baking tray and into a pre-heated oven, bake and broil option 210C - 410F for 15 minutes, after they have slightly cooled add the
toasted bread and roasted garlics to a tall plastic cylinder or food processor, also add 1 clove of raw garlic, 2 jarred roasted red bell peppers, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of dried cumin, 1 teaspoon of
white wine vinegar, 2 tablespoons of water, 1/4 cup of extra virgin Spanish olive oil and season everything with sea salt and freshly cracked black pepper, using a handheld mixer or food processor, puree everything until it's well pureed, then transfer to a bowl and set aside
ingredients BUTTERNUT SQUASH FRITTERS WITH CURRY LIME YOGURT DIPPING SAUCE AND CILANTRO 1 small butternut squash 3/4 cup all - purpose flour 1 teaspoon baking powder 1 teaspoon chili pepper flakes 1 teaspoon Kosher salt 1/2 teaspoon freshly ground black pepper 1 large scallion (
white and green parts only, thinly
sliced) 1/2 cup
toasted and salted pumpkin seeds 1 clove garlic (peeled, minced) 1 tablespoon fresh parsley (chopped) 2 large eggs (beaten) 1/2 cup milk canola oil (for frying) 1 bunch fresh cilantro (leaves only, to garnish) Curry Yogurt Sauce: Curry Yogurt Sauce (for serving, below) 1 tablespoon curry powder 2 tablespoons olive oil 1 cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black pepper
1/4 cup flour Kosher salt Freshly ground black pepper 1 tsp dried thyme 2 Tbls butter 3 pounds chicken pieces (We used thighs and legs) 4
slices bacon 1 medium onion, diced 1 medium green pepper, seeded and diced 2 tsps celery, diced 1 Tbls minced garlic 2 Tbls curry powder 3 Tbls dried cranberries or currants 1 28 - ounce can chopped tomatoes and their juices 3 Tbls slivered almonds,
toasted Cooked
white rice
1 napa cabbage,
sliced thin 3 cups carrots, peeled and julienned 1.5 cups green onions, chopped 1/2 cup cilantro, chopped (optional) 12 large basil leaves, julienned (optional) 4 Tbsp sunflower seeds (optional) 2 Tbsp
white sesame seeds,
toasted 2 Tbsp black sesame seeds
Serves 2 - 4 230g small fingerling potatoes, washed and dried 340g squash 60 ml extra virgin olive oil 50 ml
white miso 1 tbsp harissa paste 3 tbsp lemon juice 45g kale, destemmed and finely chopped 4 radishes, very thinly
sliced 45g marcona almonds,
toasted
2 cucumbers, peeled and seeded 1 medium carrot, peeled 4 shallots, peeled (about eight tablespoons) 2 cloves garlic, peeled (about two teaspoons) 2 green and red chiles, seeded and thinly
sliced 1 (one - inch) piece ginger, peeled and thinly
sliced (about one tablespoon) 1 tablespoon mustard seeds, crushed 1/2 teaspoon turmeric 1 tablespoon granulated sugar 1 tablespoon
white vinegar 2 tablespoons peanut oil 1/4 cup
sliced radish 2 tablespoons
toasted sesame seeds
2 heads garlic, cloves peeled and thinly
sliced 1 tablespoon olive oil 1 large hoja santa leaf, cut into strips or 1 bunch chopped fresh watercress 6 cups Vibrant Vegetable Stock (see recipe) 2 de árbol chiles, left whole, or substitute 2 large piquíns or santaka chiles Salt and
white pepper to taste 3 bay leaves 1 bunch celery leaves, coarsely chopped 20
toasted bread cubes or croutons 20 cubes Oaxaqueño or other melting cheese such as queso blanco or Monterey Jack Garnish: grated Parmesan cheese
Place
slices of
white bread on a rimmed baking sheet and
toast on both sides, checking often, until golden.
Ingredients: 1/4 cup finely minced sweet onion (such as Vidalia or Walla Walla) 3 tablespoons low - sodium soy sauce 2 teaspoons
toasted sesame oil 1 teaspoon Sambal Oelek (or hot sauce of your choice) 1 garlic clove, grated or finely minced 1 scallion, thinly sliced 1 teaspoon toasted sesame seeds (black or white) 12 ounces sushi - grade ahi tuna, sliced into 3/4 - inch cubes 1 ripe mango, peeled, pitted and diced 1 avocado, peeled, pitted and diced 1 head butter or Boston lettuce For Serving: (optional) Toasted coconut flakes Chopped macadam
toasted sesame oil 1 teaspoon Sambal Oelek (or hot sauce of your choice) 1 garlic clove, grated or finely minced 1 scallion, thinly
sliced 1 teaspoon
toasted sesame seeds (black or white) 12 ounces sushi - grade ahi tuna, sliced into 3/4 - inch cubes 1 ripe mango, peeled, pitted and diced 1 avocado, peeled, pitted and diced 1 head butter or Boston lettuce For Serving: (optional) Toasted coconut flakes Chopped macadam
toasted sesame seeds (black or
white) 12 ounces sushi - grade ahi tuna,
sliced into 3/4 - inch cubes 1 ripe mango, peeled, pitted and diced 1 avocado, peeled, pitted and diced 1 head butter or Boston lettuce For Serving: (optional)
Toasted coconut flakes Chopped macadam
Toasted coconut flakes Chopped macadamia nuts
I usually had one of each, the cheese
toast was a
slice of
white bread with a square of American cheese
toasted under the broiler until it was bubbly and crispy on top... the cinnamon - sugar was the same
white bread buttered and sprinkled with a mixture of cinnamon and
white sugar also broiled until toasty.
Almost raw crunchy caramel
slice (GF) Boozy root beer floats (GF) Black +
white ice cream (GF) Cereal milk ice cream Chocolate chunk coconut ice cream (GF) Chocolate chunk peanut butter soft serve (GF) Maple banana sundaes with black +
white ice cream (GF) Peanut butter chocolate chunk ice cream (GF) Peanut butter cup soft serve (GF) Pumpkin chocolate chip soft serve (GF) Pumpkin pie sundaes Pumpkin spice ice cream (GF) Raw cacao ice cream (GF) Raw chocolate pistachio gelato (GF) Raw raspberry fudge pops + homemade magic shell (GF) Roasted blueberry frozen yogurt (GF) Salted double chocolate ice cream (GF) S'mores ice cream
Toasted coconut peanut butter mousse (GF) Vanilla bean ice cream (GF)
4 cups red leaf lettuce, butter lettuce or other greens 2 cups thinly
sliced veggies (bok choy, carrot, fennel, etc.) 1 cup sprouted mung beans or other beans 1 cup alfalfa or clover sprouts 1 cup sunflower sprouts 1/2 cup
toasted sunflower seeds Creamy Miso Dressing 3 Tablespoons
white or chickpea miso 3 Tablespoons flaxseed oil (or another wellness oil, like hemp or pumpkin.
1 pound green beans, trimmed 1/3 cup dried cherries 1 tablespoon safflower oil 2 garlic cloves 1/2 medium yellow onion 3 bay leaves 1/3 cup
white wine 1/2 teaspoon paprika 1 teaspoon cumin 1 teaspoon coriander 1/2 teaspoon curry powder 1/2 teaspoon salt 1/2 teaspoon crushed red pepper flakes 6 ounces firm tofu 1 tablespoon butter 1/3 cup yogurt, preferably sheep's milk 1/4 cup almonds,
toasted and
sliced one handful cilantro salt and pepper to taste
Pin It Ingredients: Cream Cheese Filling 4 ounces cream cheese, softened 2 tablespoons sugar French
Toast Roll - Ups 2 large eggs 3 tablespoons milk 12
slices soft
white bread 1/3 cup cherry pie filling 3 tablespoons butter, for pan 1/3 cup... Continue Reading →
Salad: 3 cups shredded purple cabbage 2 carrots, shredded or shaved using a veggie peeler A few radishes, thinly
sliced 2 handful of microgreens 4 - 6 Romaine leaves, chopped or any greens of choice 2 c. cooked quinoa or grain of choice 1 c. cooked
white beans or chickpeas 1/4 c. dried cranberries 1/2 c. pumpkin seeds (lightly
toasted for more flavour) 4 scallions, thinly
sliced diagonally
It all begins with the pillowy loaves of
white bread, baked fresh each morning,
sliced thickly, and
toasted on the griddle to form the foundation for oversize sandwiches, layered with anything from fried eggs to herb - braised rabbit, and served on charmingly mismatched vintage china.
The King Kong Sundae will pack a sweet punch for up to 12 people with 24 scoops of ice cream, two cupcakes, sprinkles, caramel sauce, fudge sauce, strawberry sauce, marshmallows, Reese's Pieces, chocolate chip cookies, crushed waffle cones, gummy bears,
white chocolate strawberry shavings,
sliced bananas,
toasted walnuts and whipped cream, and then topped off with giant swirly pops.
The King Kong Sundae packs a sweet punch for up to 12 people with 24 scoops of ice cream, two cupcakes, sprinkles, caramel sauce, fudge sauce, strawberry sauce, marshmallows, Reese's Pieces, chocolate chip cookies, crushed waffle cones, gummy bears,
white chocolate strawberry shavings,
sliced bananas,
toasted walnuts and whipped cream, and then topped off with giant swirly pops.
Knife Noodles: 1 1/2 cup all purpose flour 1/2 teaspoon salt 1 teaspoon vegetable oil 1/2 cup cold water Soup: 2 quarts vegetable stock 1/2 onion, thinly
sliced 2 scallions, thinly
sliced 6 cloves garlic, peeled and roughly chopped 2 inch piece ginger, peeled and thickly
sliced 1/2 teaspoon salt 1 medium potato (
white or yukon gold), peeled, thinly
sliced, and cut into half circles 1 medium (Korean if possible) zucchini, thinly
sliced and cut into half circles Garnish: 1 - 2 scallions (green only), thinly
sliced 1 teaspoon
toasted sesame seeds, ground coarsely 1/4 teaspoon gochugaru (Korean red pepper powder), to taste